Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Patent
1980-08-01
1982-04-20
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
426486, 426488, 426565, 426575, 426576, 426580, 426582, 426583, 426584, 426590, 426598, A23C 2100, A23C 2108
Patent
active
043259774
ABSTRACT:
During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.
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Webb et al., Byproducts from Milk, 1970, pp. 292-294 & 317.
"Whey Products Conference/1974", USDA, ERRC Publication No. 3396, 4-1975.
"Whey Products Conference/1976", USDA, ARS-NE-81, 4-1977, Atlantic City, N.J.
Corbin Arthur L.
Hull-Smith Chemicals, Inc.
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